Mince Pie Cake

Ingredients

• 350 g Butter or baking spread (softened, unsalted)
• 350 g Caster sugar
• 6 Eggs (large)
• 1 tsp Vanilla extract
• 2 tsp Mixed spice
• 1 tsp Cinnamon
• 350 g Self raising flour
• 200 g Mincemeat
• 250 g Butter (softened, unsalted)
• 500 g Icing sugar
• 3-4 tbsp Brandy
• 65 g Mincemeat
• 6 Mini mince pies (or regular mince pies cut in half)

Instructions

1. 1

   Pre-heat your oven to 160C Fan/350F/Gas Mark 4, grease and line two 8" cake tins (that are at least 2" deep)

2. 2

   For the sponge, mix together the butter and the caster sugar in a large bowl until fluffy, ideally using an electric mixer

3. 3

   Add the eggs and vanilla extract, and mix in well

4. 4

   Add the self raising flour and mixed spice, and gently mix in until you can't see any flour anymore

5. 5

   Divide the mixture between the tins, use scales for accuracy if you like

6. 6

   Bake them for 30-35 minutes or until a skewer inserted in the middle comes out clean. Leave them to fully cool either in the tins or on cooling racks

7. 7

   If the cakes have domed on top, level them off with a cake leveller or knife

8. 8

   To make the buttercream mix the butter on it's own until it's smooth and creamy, for 2-3 minutes. Use an electric whisk or stand mixer with the paddle attachment for best results. Add the icing sugar and brandy. Mix until smooth. If the buttercream is too stiff then you can add a little more brandy

9. 9

   Put one of the sponges on a cake stand or a serving plate, pipe buttercream all over the sponge, then spoon mincemeat over it. Add the final sponge and pipe larger rosettes around the edge and smaller ones in the centre. Fill the middle with mincemeat and decorate the edges with the mini mince pies

10. 10

    Leftovers will keep in an airtight container in a cool place for 2-3 days